Sourdough French Toast with Peach Raspberry Compote

Whether you’re cooking up a big weekend brunch or having brekky for dinner, this French toast is for you! This stack is made with fluffy and hearty sourdough and topped with a compote that perfectly balances sweet peaches and tart raspberries for the ultimate toast topper.

French toast is always a good idea. Brekky, brunch, breakfast for dinner, or a late-night snack, this is a recipe you’ll want to add to your repertoire because it’s super easy and quick to whip up. Our version is bursting with flavour – from the cinnamon and vanilla in the batter to the sweet and tangy fruit compote, this toast will leave you feeling full and happy. With no eggs needed and straightforward steps, there’s no need to worry about undercooking or soggy bread. Cornstarch and AP flour do the perfect job of creating a beautiful batter to coat the bread and hold it all together. 

Alright, let’s talk star ingredients. Bread is basically its own food group around here and we take it very seriously so we always try and buy local, quality, and fresh loaves from local businesses. For this recipe, we ventured over to one of our fav bread spots, Prairie Boy Bread, at College Street and Dovercourt Road in Toronto to pick up a loaf of their country white sourdough. The trick for French toast is to use bread that is a day or two old so the bread will be firmer and absorb more of the batter and not get soggy when cooked – no one likes a soggy stack of French toast! For the compote, we chose peaches and raspberries. Ontario peaches are unlike any other so we had to include these juicy and ripe babies that make the compote burst with freshness. We also used raspberries to balance out the sweetness of the peaches and add a level of tartness and pop of colour. The compote is super versatile and you can switch up the fruits depending on the season and what is accessible to you. Also, if you want a quicker version of this recipe, leave out the compote and just top your toast with lots of maple syrup, whipped cream, and fresh fruits.

We hadn’t experimented much with French toast before creating this recipe, but we were pretty shocked how great this turned out. We know we’ll be adding it to our brunch rotation when we’re craving something sweet, wanting to impress friends and fam, or looking to satisfy our never-ending carb cravings and we think you should do the same!

Don’t forget to tag us in your creations – @smallkitchenbigplates

Sourdough French Toast with Peach Raspberry Compote

  • Servings: 2 (4 slices)
  • Print

Whether you’re cooking up a big weekend brunch or having brekky for dinner, this French toast is for you! This stack is made with fluffy and hearty sourdough and topped with a compote that perfectly balances sweet peaches and tart raspberries for the ultimate toast topper.

Ingredients

    Peach Raspberry Compote
  • 2 ripe peaches, pitted and cubed
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 1 cup raspberries
  • 1/2 teaspoon lemon zest
  • 1/2 lemon, juiced
    French Toast
  • 4 slices sourdough bread, sliced 1 inch thick
  • 1 cup unsweetened oat milk
  • 1 tablespoon unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla paste or extract
  • 1/4 teaspoon salt
  • Dash of cinnamon
  • 2 tablespoons vegan butter
    Optional Toppings
  • Fresh peach slices and raspberries
  • Vegan whipped cream

Instructions

  1. Add the cubed peaches and sugar to a bowl and set aside for 10-15 minutes until the juices are released.
  2. In a shallow dish, combine the milk, flour, cornstarch, maple syrup, vanilla, salt, and cinnamon and whisk together. Let it sit for 5 minutes to thicken.
  3. Preheat a skillet or pan over medium heat. Place 2 slices of bread into the batter and let each side of the bread absorb for 20 seconds. Add 1 tablespoon of vegan butter to the skillet or pan and then cook the slices of bread for 2-3 minutes on each side until golden brown. Repeat with the other 2 slices of bread, adding the final tablespoon of butter to the skillet/pan before cooking.
  4. Finish the compote. Add the juicy peaches to a small pot over medium heat and cook for 5 minutes until soft. Remove from the heat, sir in the cup of raspberries, lemon zest and juice, and let it sit for 5 minutes so the raspberries can soften.
  5. Stack 2 slices of bread on each plate, adding compote on top of each slice, and then top with vegan whipped cream, fresh peaches and raspberries, and a dusting of powdered sugar. Drizzle with maple syrup and enjoy warm!

Notes

  1. It’s best to use sourdough that is a day old as it will absorb more of the batter than fresh bread.
  2. You can switch up the fruits in the compote depending on what is in season or accessible to you. Peach and blueberry is another fantastic combo, or try a complete berry medley!

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